Tomato and red onion flatbreads
Makes 6 | prep 20 mins | total time
- 500g strong plain bread flour, plus extra for dusting
- ½ tsp sea salt
- 1 x 7g packet fast action dried yeast
- 2 tbsp extra-virgin olive oil
For the tomato sauce
- 2 tbsp extra-virgin olive oil, plus extra to drizzle
- 2 fat garlic cloves, finely sliced
- 1 x 400g tin chopped tomatoes
- ½ tsp sugar
- 1 small red onion, finely sliced
- 2 tbsp chopped flat-leaf parsley
- a pinch of chilli flakes
Make the sauce up to a day ahead. Make the dough up to a day ahead; chill after proving.
- Put the flour and salt in a large mixing bowl. Dissolve the yeast in 300ml warm water and then pour onto the flour and stir in. Once all the water is incorporated, add the olive oil and bring the dough together. Transfer to a clean surface (lightly floured, if needed) and knead for 5-10 minutes until you have an elastic, smooth dough. Put it back in the bowl, cover with a cloth and set aside to prove for an hour.
- Meanwhile, make the tomato sauce. Heat the oil in a pan with the garlic and cook gently for a few minutes until pale golden. Add the tomatoes and sugar, bring to the boil and simmer for 15-20 minutes, stirring occasionally, until you have a thick sauce. Season; set aside to cool.
- Divide the dough into six and, on a floured surface, roll out each piece into thin discs. Cover with a cloth as they are ready, while you prepare the rest.
Tip Want to make the flatbreads indoors? Cook them in a preheated and lightly oiled griddle pan.
- Brush the sunflower oil on the hot barbecue rack, then place a few flatbreads directly on it for a few minutes, until golden and bubbles start to form. Turn them over, smear with a layer of the tomato sauce and scatter with onion. When the underside is golden, remove from the heat and repeat with the remaining discs. Sprinkle with parsley and chilli flakes. Serve with feta and olives.